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What We’re Reading

The New York Post: Top chefs have found a late-night advocate in the food-obsessed Jimmy Fallon. — Jeff Gordinier

Digimind: As Shake Shack and Five Guys opened in London last week, this site tracked the social media frenzy. (Via @RichardVines) — Julia Moskin

Food52: ABC Cocina puts sweet green peas in its guacamole. And at Food52, they show up mixed with chickpeas in hummus. Pea season just got twice as interesting. — Melissa Clark

Salon: Now comes the backlash from an article in The Atlantic that savages Michael Pollan’s critique of “big food,” claiming that locavore and organic options are impractical, too expensive and not measurably more nutritious than packaged industrial food — even fast food. Salon challenges the article’s facts and methodology, and questions the article’s assertion that the food industry can be trusted to create healthier eating options. — Glenn Collins

Fast Company: When Baratunde Thurston took a sabbatical that allowed him to break away from the frenzy of his excessively digital life, he rediscovered the pleasures of interacting with actual people in restaurants. “For lunch I frequented Chuko, where the server recommended the pork-belly ramen,” he writes. “This was not the Yelp.com server, mind you, but a human server who proclaimed, ‘Try the pork-belly ramen.’ What an algorithm.” … — Jeff Gordinier

Poetry Foundation: … But even in a cafe, of course, Cynthia Huntington finds that people are enmeshed in their own private worlds. — Jeff Gordinier

Modern Farmer: The environmental costs of palm oil, a common ingredient in processed foods. It’s not good. — Melissa Clark

Smithsonian: For decades, dangerous outbreaks of antibiotic-resistant Staphylococcus aureus have been associated with hospital infections, but new research ties the growing number of infections to industrial-scale livestock operations, where antibiotics are routinely administered proactively to farm animals. — Glenn Collins

Smashburger: It offers crushed Nutter Butter cookies. And strawberry jelly. And vanilla Häagen-Dazs ice cream. It costs $3.99. And it’s hand-spun: it’s the new Peanut Butter and Jelly Shake from the better-burger chain Smashburger, rolling out nationally just in time for National Ice Cream Month. But does it really hold its own with the PB&J sandwich? — Glenn Collins